Jungle Cruise: A Tropical Highball

Recipe: Alec Kass , Rosevale Kitchen & Cocktail Room , New York City

Photo: Carver Road Hospitality

August 30, 2024

Jungle Cruise Rosedale pineapple highball

This tropical highball with pineapple, gin, Campari, and bubbly is the delicious result of when the French 75 meets the Jungle Bird. “In a way, the Jungle Cruise also embodies the Negroni‘s legacy, evolving from classic bitterness into a refreshing, modern delight,” says Alec Kass, beverage director at New York City’s Rosevale Kitchen & Cocktail Room. “Adult jungle juice done right.”

Ingredients

1 1/2 oz. pineapple juice
1 oz. gin
1 oz. Campari
1/2 oz. fresh lemon juice
1/2 oz. simple syrup
1 oz. sparkling wine

Tools:shaker, muddler
Glass:sling
Garnish:dehydrated pineapple slice

Preparation

Add all of the ingredients, except the sparkling wine, to a shaker. Break up 2 ice cubes with a rolling pin or muddler until they are in small pieces. Add ice to the shaker, close, and whip shake until you can no longer hear the clacking ice inside the shaker. Open the shaker and pour in the sparkling wine. Then pour directly into the glass. Garnish.
NoteFor the garnish at Rosevale, they soak a pineapple slice overnight in hibiscus tea and then dehydrate it into a flower shape.